Yield: 4 people
Turkish Chicken
This yogurt marinated Turkish chicken served with turmeric cauliflower and harissa potatoes is the perfect easy & delicious weeknight dinner.
Ingredients
Chicken thighs
- 2 tbsp extra virgin olive oil
- 1 cup full fat greek yogurt
- 2 tbsp lemon juice
- 2 tbsp tomato paste
- 1 tbsp salt
- 1 tsp ground cumin
- 1 tsp sumac
- 1 tsp smoked paprika
- 1 tbsp red pepper flakes
- ⅛ tsp ground cinnamon
- 1½ lb chicken thighs, boneless and skinless
Turmeric cauliflower
- 1 head cauliflower, cut into florets
- 1 tbsp ground turmeric
- 1 tsp salt
- ½ tsp cayenne
- 1 tbsp olive oil
Harissa sweet potatoes
- 1 large sweet potato, cut into 1 inch pieces
- 1 tsp salt
- 2 tsp harissa seasoning
- ½ tsp garlic powder
- 1 tsp smoked paprika
Instructions
To make the chicken thighs
- Marinate the chicken. First you will add olive oil, yogurt, tomato paste, lemon juice, garlic, and spices to a small bowl and mix until fully combined. Set aside about 1/2 a cup of marinade. Using the rest of the marinade, coat the chicken and place in an airtight container in the fridge for 4-8 hours.
- Grill the chicken. Heat the grill to 600 degrees F. Once the grill is hot, add the chicken to the grill and cook for 6-7 minutes. Flip the chicken, and then cook another 5-6 minutes or until cooked through. Remove from grill.
To make the potatoes
- Preheat oven and season potatoes. Preheat oven to 425. While the oven is preheating, season potatoes with olive oil, harissa seasoning, garlic powder, and paprika. Spread on a greased baking sheet.
- Bake. Bake in the oven for about 20-25 minutes. Tossing halfway through.
To make the cauliflower
- Preheat oven and season cauliflower. Preheat oven to 425. While the oven is preheating, season cauliflower with olive oil, salt, turmeric, and a dash of cayenne for a little heat. Spread on a greased baking sheet.
- Bake. Bake in the oven for about 20-25 minutes. Tossing halfway through.
To assemble the bowls
- Assemble bowls. Place turkish chicken on plate and drizzle with the marinade you set aside. Serve with cauliflower and sweet potatoes. Garnish with fresh herbs.
Notes
- This turkish chicken is best served hot with fresh herbs. Serve with turmeric cauliflower and harissa potatoes for a perfectly balanced dinner.
- Chicken thighs are best in this recipe because they are a little bit more flavorful. If you decide to use chicken breasts, you will need to tenderize them to make them cook at an even speed.
- Use a full fat yogurt, this adds to the flavor and you also get more nutrients!
- Make sure to leave a little bit of the marinade off to the side so that you can drizzle it over top of the chicken when its finished.
- Store in an airtight container in the fridge for up to 3-4 days.
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